This Pumpkin Cheesecake is filled with Fall spice flavors, is crowd-pleasing will make a delicious dessert on your Fall or Thanksgiving Dinner table!
I’ve been wanting to make a Pumpkin Cheesecake during the Fall to share with you and did it early this time. I think I made one around Thanksgiving about 3 yrs ago when lived in Pen State and one last year but didn’t take pictures and tutorials. I’m actually glad because this one tastes so good!
Pumpkin Cheesecake for a Fall Dessert
If you love Cheesecake & love to bake them (or not), or enjoy pumpkin-baked goods, this Pumpkin Cheesecake would be a great one to try. From the looks to the flavors, you’ll want to make more than one and save one for later.
What’s in This Pumpkin Cheesecake That Makes It So Good?
The crust is a ginger-based crust and I used a combination of Fall flavored spices in the mix, Cinnamon, Pumpkin Spice, and a little ginger. Nothing like the aroma and taste of these flavors in a beautiful dessert.
Does Baking Cheesecakes Take a Long Time?
The thought of making any cheesecake scares me. It just seems like a long process. What if it turns out wrong. What if the flavors don’t blend. But then the idea of not trying it out.
Pumpkin Cheesecake for Thanksgiving
Whether you’re hosting Thanksgiving with extended family and friends or attending dinner elsewhere, this Cheesecake would make a great addition to the table. Taking on a Fall color & bursting with Fall spice flavors, it would have guests wanting seconds snd thirds. Seriously! Well, I wanted seconds and thirds so I’m hoping your guests would enjoy it as much as I did. So let’s get to it.
How to Make a Pumpkin Cheesecake
Ingredients:
For Crust:
- 2 Cups Ginger Cookies, Crushed
- 1/2 Cup Sugar
- 1/2 Cup Melted Butter
For Batter:
- 2 Pks Cream Cheese
- 2 Eggs
- 1/2 Cup Sugar
- 1 Can Pumpkin
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1 tsp Pumpkin Spice
- 1/4 tsp Nutmeg
- 1/2 tsp Ginger
Directions:
Crust: Using a bowl, mix together crushed Ginger Cookies, Sugar, & Melted Butter. Spray baking pan with melted putter. Pour mixture in baking pan. Use a spoon or fingers to spread mixture up to a 1/2 inch around the pan. Bake for 10 minutes. Remove to cool.
Cake Mixture: In a mixing bowl, add Butter, Cream Cheese, Sugar, & Eggs. Blend together. Add in Pumpkin, Vanilla, Spices, then Heavy Cream. Mix al together. Pour mixture over cooled crust.
Put the cake pan with the cake mixture into the pan with the water (that was set aside). Put in the oven to bake for 55-60 mins. Turn up oven yo 400 and bake an additional 5 minutes. Remove cake from the oven and remove it from the pan with water. Do not attempt to remove the cake from the actual baking pan, it can crumble. Let the cake cool first before doing so.
After the cake has cooled, wrap it in Serene Wrap or foil or both and place in the refrigerator. Allow to chill about 3-4 hrs before slicing and serving.
Well, I don’t know the Science behind Cheesecakes but the thing gotta go in the fridge to get chilled. It just tastes better chilled and it gives it time to set. Too with a dollop of Whipped Cream, sprinkle a little extra Pumpkin Spice or Cinnamon before serving, I mean, you can even add a little Caramel drizzle too because. . . . why not? I believe that’s how I usually top my Cheesecakes in the Fall but didn’t add drizzle this time.
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Have you tried making a Pumpkin Cheesecake or any Cheesecake before? How did it turn out?
